Tonkatsu is a crispy, golden-brown pork cutlet that's deep-fried to perfection and served with shredded cabbage and tangy tonkatsu sauce. A staple of Japanese cuisine, it’s crunchy on the outside, juicy inside, and absolutely satisfying.
Trim any silver skin or excess fat from pork chops.
Use the back of a knife or meat mallet to tenderize the pork slightly (optional).
Season both sides with salt and pepper.
Set up 3 shallow bowls:
1 with flour
1 with beaten egg
1 with panko breadcrumbs
Dredge each pork cutlet in flour, shaking off excess.
Dip in egg, then coat thoroughly in panko, pressing gently so the breadcrumbs adhere well.
Heat about 1 inch of oil in a deep pan to 340–350°F (170–180°C).
Gently lower the cutlets into the oil, one at a time.
Fry for 4–5 minutes per side, turning once, until golden brown and internal temperature reaches 145°F (63°C).
Drain on a wire rack or paper towels.
Mix all sauce ingredients in a small bowl until smooth.
Slice the cutlet into strips.
Plate alongside a mound of shredded cabbage, rice, and lemon wedge.
Drizzle or serve with tonkatsu sauce on the side.
Optional: add a dab of karashi mustard for heat.
Use chicken (chicken katsu) or tofu for a lighter or vegetarian version
Serve with Japanese curry for katsu curry
Try cheese-stuffed tonkatsu (hire-katsu) for an indulgent twist
Drink: Japanese beer, iced green tea, or cold sake
Sides: Miso soup, tsukemono (pickles), and rice
2 servings